Strawberry Pretzel Salad
Sweet and salty, crunchy and creamy, this scrumptious layered strawberry gelatin salad is always a hit at parties, potlucks and holiday dinners.
3/4 cup butter, softened
3 tablespoons brown sugar
2 1/2 cups crushed pretzels
1 (6-ounce) package strawberry flavored gelatin
2 cups boiling water
3 cups chilled strawberries
1 (8-ounce) package cream cheese
1 cup granulated sugar
1 (7-ounce) container non-dairy whipped topping, thawed
- Preheat oven to 350°F (175°C).
- Cream butter with brown sugar. Mix in pretzels and pat mixture into the bottom of a 9x13x2-inch baking pan. Bake for 10 to 12 minutes. Set aside to cool.
- In a medium bowl, dissolve gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
- In a small bowl beat cream cheese and sugar together until smooth. Fold in whipped topping. Spread mixture over the top of cooled crust, making sure to seal the edges. Chill, then pour gelatin mixture over the cream cheese layer. Chill until firm.
Makes 12 servings.